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Buffalo Bleu Chicken
Recipe By: Ron Jesz
Categories: Chicken/Poultry/Eggs
Boneless / Skinless Chicken Breasts
Garlic Powder
Salt / Pepper to taste
Crumbled Bleu Cheese
About 4 oz. Cream Cheese
Frank's Hot Sauce to taste
1/2 stick Butter
Cooking Oil
In a small bowl, combine crumbled bleu cheese with cream cheese.
In a small saucepan, melt butter and add hot sauce. Stir until
well mixed. Allow sauce to cool and transfer to a large Tupperware
-type bowl that has a lid.
Pound chicken breasts into thin cutlets. Sprinkle with salt, pepper
and garlic powder.
Spread bleu cheese mixture onto chicken breasts. Fold ends and roll
chicken breast, securing breast with a toothpick. MAKE SURE ENDS ARE
TUCKED IN AND SECURED, OR ELSE CHESSE FILLING WITH FALL OUT DURING
COOKING.
Heat approximately 1 cup cooking oil over medium high heat. Carefully
place rolled chicken breasts in oil and fry for approximately 15
minutes or until they appear crispy. (You may also use a deep fryer).
Remove chicken breasts from oil and drain on paper towels until
excess oil is removed. Place fried chicken breasts in sauce mixture,
cover and shake until the breasts covered evenly.
NOTES : No counts provided
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